50g vermicelli (seviyan)
500ml full-fat milk
50g dark chocolate, chopped
3 tbsp sugar (adjust to taste)
1 tbsp cocoa powder
1 tbsp ghee
¼ tsp cardamom powder (optional)
10g chopped nuts (almonds/pistachios)
Ghee to heat in pan, vermicelli to add, roast over low heat till golden brown and release a nutty fragrance.
Add full-fat milk, bring to a simmer, and allow vermicelli to soften while occasionally stirring to prevent sticking.
Add sugar, cocoa powder, cardamom, and chopped chocolate, stirring well until the chocolate dissolves to a smooth consistency.
Simmer until thick and creamy, and garnish with chopped nuts when serving warm or chilled for an indulgent festive treat.